Chilli Salmon with Kaffir lime crushed potatoes

Not everyone loves salmon, its a rich oily fish with a distinct taste and flavour.
Then there is how we like it cooked!

My hubby likes it cooked through. I like it just pink and under in the middle. Whichever way you do, its a really versatile fish that can be cooked in many ways from fishcakes, pies, curries, steamed, poached, grilled, baked to gently pan fried!

I love serving them with lemon potatoes and in this instance l used last of my garden beans and courgettes.

As usual food always has a touch of heat and spice in our house.
Here is one way I serve salmon.


2 salmon fillets
1 tsp chilli flakes
1 clove garlic minced
Half teaspoon salt
Pinch of white pepper
3 tbsp light soy sauce
1 tbsp veg oil

Mix all the above ingredients together.
Marinate for as long as possible then grill untill fish is done. Spoon marinade over as it grills.

Lemon Potatoes:

In a bowl have 50g butter, 100ml milk, salt and pepper.
Add finely chopped kaffir lime leaves.
Zest of lemon and juice. Place in microwave for 40 secs then stand to infuse.
Peel and steam/boil 4 large potatoes till well cooked. I always steam.

Add hot potatoes to the infused butter and whilst stirring break them up some.
Taste for seasoning, adjust or add more butter as per choice.

Handful Garden Runners and 1 Courgette

Cut these up into inch pieces
2 garlic cloves minced
1 green chilli minced
Salt and pepper
Veg oil

Add oil to pan. When hot add garlic, give it quick stir, add your veg, seasoning and chilli. Stir fry till veg done as you like.
I cover for a few minutes on low for flavours to mingle.

Serve with a wedge of lemon.

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